7. Serve in bowls with rice or cauliflower rice and chapati. Garnish with torn coriander.

Notes– Feel free to swap the pumpkin and tempeh for other ingredients such as sweet potato, chickpeas, cauliflower, broccoli, etc. If using harder veggies such as potato and/or carrots, increase cooking time at step 5 and cook until tender. – For those that eat chicken, my partner thinks it would be awesome in this. If using chicken, add at step 5 and ensure the chicken is cooked through before serving.

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One of my favourite Bexta recipes. So simple. So tasty. Protein and veggie packed. It’s rare to find a tempeh recipe on a mainstream blog and this one is worth it!

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1 year ago

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Gemma

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I love this recipe! Took me ages to try it, but now it is a regular in our house. I’m not keen on peas, so I usually add some broccoli florets instead. I’ve also made it with tofu if I don’t have tempeh. It’s a great base for adding a few extra veggies

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1 year ago

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Anna

Made this tonight as needed something quick. I was in a rush and it worked well. Tastes amazing and felling too. Like Kate i only had a can of 5 bean mix so used that. Also put in a whole can of coconut cream (400ml) but we liked the extra fluid. Served with cous cous.

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2 years ago

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Kate

Made this tonight. Used beans instead of tempeh, it was delicious and full of flavour. Thanks for a great recipe (again!)

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2 years ago

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